Lime & Passionfruit Curd Cakes
1/2 cup caster sugar
3/4 cup vegetable oil
1 x 370gm (13 oz) jar passionfruit (or lemon) curd (Barkers is good)
Preheat the oven to 180C (350F). Grease and line the bases of 12 x friand tin or medium muffin tray with baking paper & place on a baking tray.
Cakes: Beat the sugar and eggs until pale & creamy. Add the oil, wine, yoghurt and lime zest (or lemon) and beat to just combine. Sift over the flour and baking powder and gently mix through until the mixture is smooth. Divide between the tins and put a teaspoon of passionfruit (or lemon) curd on the top of each cake. (Don't press it into the batter as it will sink into the centre while baking.)
To serve: Dust the cakes with icing sugar. Mix the yoghurt and sour cream in a bowl and place a spoonful on top of each cake. Top with a spoonful of the remaining passionfruit (or lemon) curd an garnish with mint leaf.
This is a great little recipe for using up left-over yoghurt and any sweet wine. Limes & lemons from the Lodge garden just top it off!